Skip to main content

Quick Potato, Vegetable and Bean Stew Recipe

Contributors: Holly Larson, MS, RD

Published: November 6, 2017

Quick Potato, Vegetable and Bean Stew Recipe
Rebecca Clyde MS, RDN, CD

A savory and delicious stew that takes minutes to make but tastes like it has been simmering for hours. Perfect to warm your belly on a cool night.


2 tablespoons canola oil
1 cup frozen chopped onions
3 cloves garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried rosemary, crumbled
½ teaspoon dried thyme
1 teaspoon ground sage
1 bay leaf
¼ teaspoon salt
⅛ teaspoon pepper
2 tablespoons all-purpose flour
2 cups low-sodium vegetable stock or water
12 ounce package frozen sliced carrots
3 cups frozen cubed potatoes
2 16-ounce cans butter beans or Great Northern beans


Before you begin: Wash your hands.

  1. Warm a large sauce pan over medium-high heat. Add oil, onions and garlic and all herbs and spices. Sauté 2-4 minutes or until onions are browned slightly and mixture is fragrant.
  2. Sprinkle flour over mixture and stir to evenly distribute, cooking 1 minute longer.
  3. Add stock (or water) and stir well to thoroughly incorporate flour.
  4. Add potatoes, carrots and beans and stir to coat. Cover, increase heat to high and bring to a boil. Reduce heat to low and keep pot covered.
  5. Simmer for 10 minutes or until vegetables are tender and gravy is thickened.

Nutrition Information

Serving size 2 cups
Serves 4

Calories: 246; Total fat: 4g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 528mg; Carbohydrates: 44g; Fiber: 8g; Sugars: 5g; Protein: 10g; Potassium: 767mg; Phosphorus: 203mg

Freshly Picked

Community members gardening together in a shared space.

Food Security and Sustainability

Cultivating Connections: How to Start or Participate In a Community Garden

Read the Full Story

Find a Nutrition Expert

Looking for credible nutrition information and recommendations? The Academy of Nutrition and Dietetics' network of credentialed food and nutrition practitioners are ready to help!